Sunday, March 25, 2012

Tavala Dosa

Today for the third day of BM, i have chosen Tavala Dosa.. This dosa is not very common and not everybody has a taste for it too!.. They have never made this in my house, at least i can't remember having it, but during a conversation with my sister she insisted Rajiamma (my grandma) would make it :)..In fact i was surprised as this was not made at home, my grandma would make a lot of traditional dishes at home! 







S had come back from the US after a long time to India & every day my MIL would make all his fav food :)..He would send a list of all items he wanted to eat,before he came down &  my MIL would religiously prepare everything..Tavala Dosa is one of his favorite tiffin's & she had told me she is going to do that .. I was like what is that now.. never heard of it at home..neither do the restaurants have them ( There are very few hotels i must not have visited during my college life ;))!! I was quite curious to taste it now, also because i was getting such mixed reactions.. Few of my family members were cribbing about it & others wanted to have it :)...Final verdict, i loved it :).. Its quite heavy, so you can't really have more than 2 dosa..ya even if you have a great appetite like me but definitely tasty and very different! So worth a shot :)




Ingredients
1. Raw Rice - 2 cups
2. Toor dal - 1/2 cup
3. Curd - 1 - 1.5 cup
4. Coconut - 3/4 cup
5. Green Chillies - 3
6. Jeera - 1 tsp
7. Curry Leaves - 1 sprig
8. Salt - to taste
9. Red Chilli powder - 1 tsp (optional)
10. Oil - 1tsp + to drizzle


Preparation Time!!
1. Take raw rice & toor dal in a blender. Pulse it to form a coarse powder a little bigger then semolina. Take this in a vessel & mix it with 1 cup curd and let it soak in it for 5-6 hrs
2. When ready to make it, add remaining curd to it and mix well. In a pan, add oil and when warm, add mustard seeds. Once it splutters, add chillies and remove the pan


3. Add this tempered mustard & chillies to the dosa mixture, add jeera/cumin, red chilli powder, salt,curry leaves and coconut and mix well to form a semi firm dough ( You should be able to make a small ball of the dough.. that the consistency)


4. Take a big portion of dough to form a mini ball & make a round dosa with your hand on the tava, which is on medium flame! Make the dosa, slight thick, drizzle oil all around & cook covered, till the corners turn brown and flip over, cook for 1-2 minutes


5. Since its on medium flame, takes a little longer than usual dosa to cook & it has to get very crisp!..Outer cover is crisp & inner would be soft..Something in line of Sarvapindi..but the difference being that is much thinner


Its ideally served with raw onion chutney or Molagai Podi.. Make sure you serve it hot!!


The inner side which is soft

The crispy outer cover

Pointers
* Don't get worried because the outer cover is turning quite brown.. it has to get dark. Being a thicker dosa, it has to get cooked more..

Check out the Blogging Marathon page to see what the fellow Marathoners are doing this BM#14

Sending this to Gayatri's Walk through Memory lane hosted by Roshan,Vidhya's Love Lock Series with Legumes hosted by Vardhini and Pari's Only South Indian







47 comments:

  1. what great varying textures..must be delicious both soft and crispy at the same time!

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  2. yummy....i think this is a mix of adai & rava dosa consistency....yum again.. :-)

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  3. Never heard of this. Looks very interesting! Definitely gonna try :)

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    1. this is a different one.. not so popular i dono why..maybe bcoz of the time duration to prepare this or due ti its heaviness.. its a good change :)

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  4. ur version sounds new to me, will soon try this way :)

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  5. never heard of this dosa rasi, looks really interesting. gonna try it out

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    1. Aruna & deeps.. do that ppl :).. let me know how you guys like it!

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  6. Your thavalai dosai seems to be a cross between Thavalai adai and pachamai adai.You can ask me for rthe recipe of these two items if you are not aware.Your mil seems quite innovative.I dont know why thavalai is brought in as thavalai(brass pot) is never used anywhere!!Anyways the thavalai dosa looks tempting and going by the formidable thickness of dosai even one would be heavy,I believe!!!!!

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    1. i did think of pacha adai when i wrote this post.. was thinking it should be the same!! we do thavalai adai too.. Have no clue of the other one.. let me know the recipe..b/w ur mail is still pending :)

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  7. wow...rasi very way of making dosha....looks really fabulous....bookmarked it will try thios soon

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  8. This one seems to be really really vey different...something that is bookmarked ..n which will not lie in the folder!!..super texture n a wonderful recipe!!

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    1. awww thanks vaishali.. do let me know u liked it!

      Faseela.. am sure you are a pro & make an amazing one.. fill me in..cant wait :)

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  9. looks interesting.. you got variety dosa recipes with you.. wow.. going to try this...

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  10. In my place we used to call as thavala adai.My mom use to prepare but i won't have it.But ur pics are tempting me to have it.

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    1. We do that too.. we make tavala adai minus the curd :)

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  11. Heard of it, but never tried it at home, looks very crispy and nice..

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  12. I have heard about these dosas but never tasted them.Bookmarked this one :)

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  13. love this! We call it Thapila dosa and I made a baked version of it and it is irresistible!

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  14. You version of tavala dosa is very interesting. yes frying of this dosa is like sarvapindi but ingredients are different. looks crisp and mouthwatering..

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  15. Wow this is deliciously new to me.

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  16. Very interesting one Rasya..love those pics..

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  17. The dosa looks fab. Can't take my eyes off your pictures Rasi. Nice one, we used to make this one with left over Adai mavu ( I rarely make Adai). Super!!!

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  18. My first time in your space. Love this dish. Never seen this or heard of this before. But more I think about it, it looks a lot like tathi pathiri ( keralite snack that is made from rice and urad dal)

    I have bookmarked this. Hope to make it soon.

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  19. I had this dosa once when I was in India. MIL made it for me and it tasted great. Thx for linking to the event.

    Vardhini
    Event: Legumes
    Event: Fenugreek/Kasuri Methi

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  20. Wow! This is totally new to me. I love the different flavors and textures it has. I learned something new today!

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    1. wow that a very nice thing to say.. even i feel good when i learn something new!

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  21. Such an interesting texture!

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  22. I know how wonderful these are. We make this too and this is one of my favorite dosas.

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  23. This is totally new to me. I have never heard of it or seen in. Love the crispy top!

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  24. Looks crispy!
    http://followfoodie.blogspot.com/

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  25. Wow..looks great!!Never made this before..

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  26. my grandmom used to make this too... thanks for reminding me of this !! yup, this is super heavy stuff and loaded that u often forget about lunch once you have a couple of them...


    Kalyani
    Sizzling Tastebuds
    Event : Holi Fest – Colourful Palette
    Event : Bake Fest # 5

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    1. tell me about it.. we would eat this for dinner & keep complaining how heavy it is !!

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  27. looks crispy...has neve heard about it before..

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  28. delicious and crisp dosa..but really very different from the regular dosa..loved it..
    Anjana

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  29. this is new to me..but seems like thalipeeth to me..lovely

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    1. That s more of the chapati dough.. this has an inclination towards the rice texture :)

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  30. this is something very new to me .. love the combo of crisp and soft ...

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  31. I seemed to have strayed into dosa heaven :-)

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  32. yes I can relate it to Sarva pindi .. looks quite flavourful ..

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  33. Any batter with curd will taste amazing, thats my experience. This looks very nice.

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  34. Hi. This is new for me and I realised that it's cooked only on one side. Will try this for breakfast.

    thanks for linking it to 'Only'.


    FOODELICIOUS

    MARCH EVENT, ‘ONLY’- SOUTH INDIAN & COOKBOOK GIVEAWAY

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  35. Just made it last week, FIL at home makes me do more authentic recipes.., beautiful clicks dear

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Really look forward to your opinions, comments & suggestions :)...Glad you took time to say something on my dish..Its a yay! moment for me :)